Peach Melba

"New from the Kitchen"
Recipe of the Month - August 2008

Desserts: Peach Melba
Serves: 4

Summer is in full swing and peaches are plentiful and tasty this year so this has been a regular on the menu this past month.

In case you wondered, the dish was created by the great French Chef, Auguste Escoffier in honor of the world famous Opera soprano from Australia, Nelly Melba. He was the chef at the Savoy Hotel when she was appearing in London in the late 1800s. He created this desert so she could eat the ice cream she so loved without it hurting her throat. He also created Melba Toast for her, so she must have been one hot number.

2 ripe, but firm, peaches, peeled and pitted
1/4 cup brandy
Raspberry sauce
Whipped cream
1/4 cup sliced almonds, toasted
4 scoops of vanilla ice cream

Ingredients Raspberry Sauce Recipe
1 package frozen raspberries
2 tablespoons cornstarch
1/2 cup red currant jelly

Instructions Raspberry Sauce Recipe
Drain thawed raspberries, reserve liquid and add enough water to liquid to make 2 cups. Blend liquid with cornstarch and heat, stirring constantly. Boil 5 minutes. Stir in jelly and when jelly is melted, remove from heat and add raspberries. Refrigerate.

Place peach halves in bowl and pour brandy on peaches, cover and refrigerate for several hours. Put peaches cut side up in individual compotes and divide brandy evenly on top. Place a scoop of ice cream in each peach cavity. Spoon 2 to 3 tablespoons of raspberry sauce on top of the ice cream and top with a generous dollop of whipped cream (I add a little vanilla when beating mine) and toasted almonds.